For the baked potatoes, first mix the curd cheese with the chopped herbs, salt, pepper and lemon juice.
Wrap the pre-cooked potatoes with aluminum foil and heat on the grill over indirect heat for about 15 minutes.
If you prefer, you can also wrap the potatoes in aluminum foil while still raw and cook directly in the charcoal, turning several times, for about 25 minutes.
Cut the baked potatoes, press them open and serve stuffed with the herbed potato.
The herbs for the herb potato with the baked potatoes can be chosen according to your own taste.